Corned Beef & Cabbage Recipe | Traeger Grills
See the full recipe here:
Taste the wood-fired difference with our Smoked Corned Beef & Cabbage recipe. We’re smoking a corned beef brisket, directly on the grill, bathing it in beer and chicken stock, then roasting with potatoes, carrots, and cabbage.
For more recipes, see our recipe page here:
Barbecue Corned Beef!
Please watch: Kitchen Tip!
Another Quick Tip to Make your day a little less complicated!
-~-~~-~~~-~~-~-
Who wants to boil corned beef and cabbage in JULY? Not me!
So I decided to do it on the BBQ..and WHAT a GREAT IDEA it was!
This was so good..I may never do it any other way again!!
Tasty Grilled Corned Beef Brisket
CITY GRILL'N WEBSITE:
CITY GRILL'N FACEBOOK LINK
Best Corned Beef Hash Recipe with Canned Corned beef
Today we’re cooking up a classic corned beef hash recipe. You can mix your own leftover corned beef or use canned corned beef with diced potato and onion to create this hearty breakfast dish. I keep the seasoning simple with just a little pepper, paprika, and Worcestershire sauce, so this dish doesn’t require many ingredients. For more tips on using canned corned beef, check out
If you enjoy the content CG and I create on our cooking and travel sites, you can show your support with the price of a cup of coffee at Patreon or by dropping a tip into our tip jar at Paypal . Everything we create we upload to the internet absolutely free--we don’t hold anything back!--we just appreciate all the viewers and kind comments, but if you’d like to buy us a cup of coffee, we’d love it! Thanks!
Check prices for CORNED BEEF on Amazon
Lodge CAST IRON SKILLET on Amazon
And check out all Chef Buck Recipes at
We appreciate you watching our recipe videos...Thanks!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^)
We participate in the Amazon Services LLC Associates Program, an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Connect with this media to catch all of my videos...thanks:
OUR TRAVEL CHANNEL: SLOWPOKE TRAVEL
TWITTER
INSTAGRAM
PRINT RECIPES AT MY WEBSITE:
RECIPE PLAYLISTS:
Ingredients for a Corned Beef Hash Recipe
12 oz CANNED CORNED BEEF
2 med POTATOES
1 Lg ONION
2-3 Tbsp WORCESTERSHIRE
1 tsp PAPRIKA
1 tsp CARAWAY SEEDS (optional)
OIL for the skillet
SALT and PEPPER to taste
...add a little fresh or dried HOT PEPPER if desired
How to make Corned Beef Hash
Heat oil in a skillet on medium heat.
I like to slice and sear my corned beef in the skillet while I prep the other ingredients for this dish. Corned beef in the can is already cooked, but that sear adds even more flavor to the recipe.
Remove seared beef from the skillet and set aside.
Add in diced potatoes. Cut potatoes uniformly, slightly smaller than a game die. You can skin the potatoes if you like, but why? It’s easier not to skin the potatoes, and the skin is good, so think about it, dude. Sauté potatoes for about five minutes. Give the dish an occasional stir, but not too much.
Mix in the chopped onion, and continue sautéing another 5 minutes.
Add in Worcestershire sauce, salt, and pepper and cook for another 5 minutes.
Shred corned beef into the skillet and mix well. Raise the skillet temperature to medium high and continue cooking 5-10 minutes more, or until the dish is done to your liking.
Smoked Corn Beef Brisket - The Best Corned Beef Recipe
St. Patrick's Day is right around the corner, that means it's finally time to bust out a Corned Beef! Let's not do some regular, dried out, half the taste corned beef, let me show you how I use my smoker and some classic cooking techniques to make a moist, flavor packed Smoked Corn Beef that is sure to take center stage at your next gathering.
JUST TO CLARIFY, THIS BRISKET HAS BEEN BRINED.
Check out my sauces, rubs, and more at skullandmortar.com
Want to help support this channel? buymeacoffee.com/skullandmortar
If you liked this video, you'll definitely like these recipes:
--------------------
Check out my Social Media:
@skullandmortar everywhere.
--------------------
Check out my Food Truck:
Instagram:
Facebook:
---------------------
Equpiment I Use
+Camera/ Lighting/ Sound+
Camera:
Mic:
Mic 2:
Blue Yeti Nano Mic -
LAV:
+Knives+
Dalstrong Gladiator Series Butcher Knife The Ravager :
Dalstrong Shogun Series Slicer Knife:
Dalstrong Shogun Series Boning Knife:
Victorianox Paring Knife:
Cuisinart Heavy Duty Kitchen Shears:
Budget Chef's Knife:
Budget Boning Knife:
Budget Slicing Knife:
+Grills/ Smokers +
Pit Boss Copperhead XL :
Cuisinart 22 Flattop -
+Cutting Boards/ Blocks+
Cutting Board:
Cutting Board 2:
+Thermometers +
MEATER Thermometer -
+Misc+
Kitchenaid Stand Mixer:
Vegitable Peelers:
--------------------
Other Indiana Based Creators
Dude in the Garage -
Brandon Zeluff -
How I turn Corned Beef Brisket into Smoked Pastrami
How to smoked your own Pastrami on the grill
For more barbecue and grilling recipes visit:
For this recipe I’m taking a Corned Beef brisket flat and turning it into fresh Pastrami. I picked up a 4.5lb flat from my local grocery store this week to start the process.
First you want to get most of the salt out of the corned beef for Pastrami. Place the flat in a large plastic container and cover it with cool water. It’ll need to hang out in the refrigerator for at least 12 hours, and the water needs to be changed every 4 hours to remove the salt.
Once we’ve removed most of the salt, the flat is ready for a good Pastrami rub:
- ½ cup Restaurant Ground Black Pepper
- ¼ cup Sugar in the Raw
- 2 Tablespoons Granulated Garlic
- 2 Tablespoons Ground Coriander
- 1 Tablespoon Ground Mustard
- 1 Tablespoon Onion Powder
Combine these ingredients in a bowl and place in a dredge shaker.
Pastrami needs a good bit of rub, so don’t hold back when applying it. You want a heavy coat on all sides of the flat. Let it hang out at room temperature while the smoker comes up to temperature.
Today I’m firing up The Big Green Egg for this smoke but you can use any smoker set up for indirect cooking. Run the pit at 275 degrees and add a few chunks of Pecan and Cherry grillewood.com to the hot coals for smoke.
When the grill stabilizes at 275⁰, place the flat on the cooking grate and close the lid for 3 hours. At this point it will have absorbed plenty of smoke flavor and the bark should be just right. The internal will be somewhere around 160-165⁰.
Now it’s time to tenderize the Pastrami, and we do this by creating steam. You’ll need a ½ size aluminum pan and a cooling rack. Sit the rack in the bottom of the pan and pour in 2 cups of beef broth. The liquid should cover the bottom but not come over the rack. Place the pastrami flat on the rack and insert a probe thermometer into the thickest part. Cover the pan with aluminum foil and continue cooking. The target internal temp is 202⁰ and it’ll take about 2 more hours to get there.
When the alarm goes off remove the Pastrami from the pan and place it directly on the cooking grate. It’ll be really hot, so you’ll want to wear some nitrile gloves with cotton liners. The steam softens the bark, so it needs about 15 minutes back on the grate to dry out.
Now the Pastrami is fully cooked but it needs to rest a little while before slicing. Just let it hang out on the cutting board for 20-30 minutes. You can cover it loosely with foil but don’t wrap it tight.
Slice the Pastrami across the grain with a sharp roast carving knife and cut it into whatever size slices you prefer.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: